Twisted sourdough pasta
It all began when Lars made it his personal project to create his unique take on pasta. Starting off with normal pasta dough made from Italian flour and eggs, he soon moved on to using only regionally sourced eggs and grains which he processes by hand in his own stone mill, including ancient varieties such as the Emmer and German-grown wheat and spelt. With Lars using nothing but this fresh whole grain flour, his pasta has much more flavour and really tastes of grain. It’s not just a sauce carrier like classic Italian pasta, but has a completely unique profile. Another important step is fermentation, in which he adds sourdough to his pasta dough. This makes for an altogether better and healthier whole wheat pasta.